First of all, sorry for the not appetizing picture, taking pics in the evening light of my dark kitchen sucks :-p
Nonetheless, this dish should not totally escape your attention, as I think it´s really great for those cold days when you just want something soothing, yet not bland!
The thing that looks like mashed potato is a variety of the popular “millet mash” which is usually made with cauliflower. Instead I cooked a cup of millet with a roughly equal amount of chopped parsnip, a pinch of salt and three cups of water, for about half an hour on a low flame and under a lid. Then I mashed it up with a potato masher (actually, I might have used the wooden pestle for making gomasio as I often do! :-D) and seasoned with some fresh cracked black pepper and nutmeg. I topped the mash with shiso leaf powder (shiso is the leaf used when pickling umeboshi plums) – but I think I must have sprinkled it on top after taking the picture 😀
I baked pumpkin with three different toppings: salt only, salt+thyme and salt+ginger juice+cinnamon. Yes, playing around 😀 The pumpkin bakes for about half an hour on 180°C but that really depends on your pumpkin (and oven)!
And I made a lovely stew of sliced cabbage, onion and carrot, simmered gently in a liquid made of diluted white (shiro) miso, apple juice and organic mustard 🙂
Here in Slovenia it´s most definitely asparagus season – on the farmer´s market almost every stand has these beautiful bundles of tall green asparagus stalks, they are apparently very popular. Now I had asparagus only a few times in my life, as in the Czech Republic it´s not a vegetable people would normally use. You can sometimes find it hidden in a soup, and it´s easier to find in a posh restaurant. But here it´s a food of “normal people” 😀 I found out asparagus is not your typical “macrobiotic vegetable” (it seems that it´s a tad too yin), but I wanted to give it a try anyway, so I purchased a small bundle and tried steaming it, baking it under a tin foil with some water, roasting it dry in the oven and woking it with other veggies 🙂 Here are two of these creations.
The first one is asparagus simply steamed with a sprinkle of salt. Served with millet-cauliflower mash (see my recipes for this one – basically it´s just millet and cauliflower cooked together and then well mashed), into which I added a teaspoon of shiro miso for more flavour. I also made a “roots and tops” vegetable dish – one big spring carrot sliced into thin diagonals, simmered one minute with water to cover, then I added its fiber-rich cut up tops and simmered under a lid for a couple minutes more, towards the end adding just half a teaspoon of shoyu.
The other meal is asparagus baked in the oven on 200°C for about 15 minutes, with a sprinkle of salt. For my boyfriend I added also a coating of oil and some extra cracked black pepper. Served with rice/amaranth mixture and the Purple passion stew from Jessica Porter´s book. It´s basically a nishime – a piece of kombu on the bottom of a heavy pot, then rounds of daikon, half of a small red cabbage cut into small chunks, and just about an inch of water. I simmered the veggies for half an hour, covered with a lid. It turns the daikon deep purple, how cool!!
For millet-cauliflower mash (macrobiotic fake “mashed potatoes” :-D) just boil together 1 cup of millet with 3 cups of water, a pinch of salt and one small cauliflower half, for about half an hour, then mash together with a potato masher, or anything else suitable…Sprinkle with gomasio.
I love cauliflower leaves, so I also blanched those.
The Tangy cabbage is a recipe from Kristina Turner´s “The self-healing cookbook” which I am reading at the moment. Just crush one umeboshi plum on the bottom of a small pot and spread it across the bottom, then add 1/3 cup of water and thinly sliced onion (I used a red onion for the contrast colors). Place thinly shredded white cabbage on top of the onion, cover with a lid, and simmer slowly for about 15 minutes. Mix through. The umeboshi gives a really wonderful flavour to this subtle dish!
As a “protein” I made tofu slices simmered in a frying pan under a lid with one tablespoon of shoyu and one tablespoon of lemon juice (for 4 slices of tofu).